Tunnel-of-Ice-Cream Cake

By The Canadian Living Test Kitchen

53 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	306306 cal
pro	5 g5g pro
total fat	15 g15g total fat
sat. fat	9 g9g sat. fat
carb	39 g39g carb
fibre	1 g1g fibre
chol	57 mg57mg chol
sodium	139 mg139mg sodium
% RDI:	-
calcium	88 calcium
iron	55 iron
vit A	1616 vit A
vit C	4747 vit C
folate	1010 folate

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Angel food cake hiding a circle of ice cream, smothered in whipped cream and served with fresh strawberries is a true celebration of early summer. Best of all, this dessert can wait patiently in the freezer for the happy occasion.

Ingredients

4 cups strawberry ice cream , softened4 4cups cupsstrawberry ice cream, softened
1-1/2 cups whipping cream 1-1/2 1-1/2cups cupswhipping cream
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
Cake:
1-1/4 1-1/4cups cupssifted cake-and-pastry flour
1-1/2 cups granulated sugar 1-1/2 1-1/2cups cupsgranulated sugar
11 (1-1/2 cups) egg whites 11 11(1-1/2 cups) (1-1/2 cups)egg whiteegg whites
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1 tsp cream of tartar 1 1tsp tspcream of tartar
1/2 tsp salt 1/2 1/2tsp tspsalt
2 tsp vanilla 2 2tsp tspvanilla
Garnish:
2 cups halved strawberries 2 2cups cupshalved strawberrystrawberries
2 cups quartered strawberries 2 2cups cupsquartered strawberrystrawberries

Preparation

Cake: In bowl, sift flour with 3/4 cup (175 mL) of the sugar; sift again into separate bowl. Set aside.

In large bowl, beat egg whites until foamy. Beat in lemon juice, cream of tartar and salt until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Sift flour mixture over top, one-quarter at a time, gently folding in each addition until blended. Fold in vanilla.

Pour into ungreased 10-inch (4 L) tube pan. Run spatula through batter to eliminate any large air pockets; smooth top. Bake in centre of 350°F (180°C) oven until cake springs back when lightly touched, 40 to 45 minutes.

Turn pan upside down and let hang on legs attached to pan, or on inverted funnel or bottle, until completely cool. Remove from pan. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 1 month.)

Slice cake in half horizontally. Cut out tunnel from each half, leaving 1/4-inch (1 cm) thick walls at sides and bottom. Reserve removed cake pieces for another use. Fill tunnels with softened ice cream. Replace top. Wrap in plastic wrap and freeze until firm, about 2 hours.

In bowl, whip cream with sugar; spread over and inside tube of cake. (Make-ahead: Freeze until solid; transfer to rigid airtight container and freeze for up to 2 days; let stand in refrigerator for 30 minutes before serving.)

Garnish: Surround bottom outside edge with strawberry halves. Sprinkle strawberry quarters on top.

Additional information :

Tip: Tear removed cake pieces into bite-size pieces and use to make individual trifle cups. In parfait or wineglasses, layer cake pieces (splashed with your favourite liqueur) along with softly whipped cream and fresh berries.

Source : Canadian Living Magazine: June 2004